By now, I’m sure you all know I love Fall and all the foods that come with it. My favorite foods are those that are warming and comforting. One of my favorite foods for the Fall and Winter is chicken soup. I love the natural healing properties from including bones in my broth, and love to make this when my fiancé or I are starting to get sniffly.
One ingredient that really deepens the flavor of the broth is a dry white wine. This ingredient is optional, so if you don’t have a bottle nearby or don’t want to include it, that’s totally fine. It will still come out delicious! If you are cooking this soup in a wide pot, just be mindful of the full chicken. I have definitely burned the soup in the past due to letting the chicken touch the bottom of the pot and not rotating it.
With all the school prep and wedding prep, chicken soup is coming back a little early this year as we move into a week filled with midterms and assessment reports that need writing. Cooking dinner this week will be a struggle. Luckily, I cooked up a big batch of my favorite chicken soup- my mom’s recipe. Mom’s for the win! This was great to come home to as the nights are finally starting to get a little colder.
Chicken Noodle Soup
Prep Time: 10-15 minutes, Cook Time: 1 hour
- 1 whole chicken, with liver and neck removed from the inside
- 1 small onion
- 1 leek
- 2-3 small turnips
- 2 medium parsnip
- 3 large carrots
- 2 large stalks of celery
- 1/4 cup dill
- 1/2 cup chopped parsley
- 1 tsp french thyme
- 1-2 extra carrots
- 2-3 red potatoes (optional)
- 1 cup dry white wine (optional)
- salt & pepper, to taste
- 32 oz low sodium chicken broth or bone broth
- 2-3 cups water
- 2 tbsp olive oil
- Gluten-free elbow pasta
- Optional: vegan parmesan cheese
- Add 2 tbsp olive oil to the bottom of a large pot. Clean chicken and place it in the pot.
- Peel and cut vegetables. Slice the onions, chop the herbs. Add all the cut vegetables and chopped herbs into the pot. Add french thyme, and salt and pepper.
- Add chicken broth and water to pot, be careful to leave about an inch of space in the pot. You can reserve some liquid to add later on.
- Turn heat to high, stirring every few minutes. Turn the chicken every few minutes to avoid burning it if it is touching the bottom of your pot.
- When the water comes to a boil, lower heat to medium and cook for 30-45 minutes until chicken cooks through. Be careful not to overcook the chicken- if it cooks too long it will break apart upon removal and you will risk small bones from the spine in your soup. Continue to stir every few minutes (Optional) 10-15 minutes before removing from heat, add white wine to the pot and stir.
- After the chicken is cooked through, remove from pot and shred the chicken. Add back to pot. Throw out skin and bones.
- In a small pot, salt and boil water. Cook your favorite gluten-free elbows based on the directions on the pot. Drain.
- To serve, place elbows into a bowl. Cover with soup. Top with your favorite dairy-free parmesan cheese. Enjoy!